Homemade Sauerkraut
Serves: four individual quarts
  • Cabbage (two medium heads, about 4 to 5 pounds total)
  • 2 Tablespoons unrefined sea salt
  1. Core and finely shred the cabbage and place it in a large bowl.
  2. Add the sea salt to the cabbage and toss together with your hands. Knead and squeeze the cabbage. This will break up the cellular structure of the cabbage. The cabbage will become limp and start releasing its juices.
  3. Let it sit for several minutes to allow the salt to do some of the hard work for you, drawing out the water from the leaves. Knead and squeeze it a bit more.
  4. Transfer the cabbage into quart-size jars. Press down firmly to pack the jar as tightly as possible, removing any air bubbles, until the cabbage is completely submerged by the liquid. I typically fill the jar to just over half full with at least a 1-inch of liquid on top. If your mason jar is too full, the brine can bubble up and over the top.
  5. Cover the jars with lids and allow them to remain at room temperature for at least 1 month and for up to 6 months.
  6. After 1 month, taste your sauerkraut every few days until it is done to your liking. Transfer it to a refrigerator, or other cold storage, where it will keep for 6 months and up to 1 year.
Recipe by fitlife.tv at http://fitlife.tv/sauerkraut-traditional-fermented-goodness-original/nutrition/